While mixology trends have changed, Stanislao’s recipe and process have remained the same since 1885. 40 herbs and spices are macerated for up to 30 days while an extract is created in boiling water. It is then distilled to capture the most aromatic portion, ensuring a wide range of bittersweet flavors including orange peel, coriander and tea. The separate parts are mixed together with water from Italy’s Gran Sasso Mountains, a liquid renowned for freshness and clarity. The amaro, however, is not complete until one last ingredient is added — an ingredient so secret only a handful of people in the world can name it. Lastly, the precious liquid enters the same iconic bottle Stanislao created over 130 years ago – a testament of timelessness and style.
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